PUMPKIN CRANBERRY BREAD
- 1 cup canned, solid-pack pumpkin
- 1 cup sugar
- 1/4 cup water
- 2 large eggs
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup picked-over fresh or frozen cranberries
This bread is a delicious holiday treat!
Preheat oven to 350°F and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
In a large bowl, beat together pumpkin, sugar, water, eggs, and oil with an electric mixer. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries. Spoon batter into loaf pan, spreading evenly.
Bake bread in the middle of the oven for 1 hour and 15 minutes, or until a tester comes out clean. Cool in pan on a rack for 10 minutes. Turn bread out onto the rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf.
=======Tim D. Culey - Baton Rouge=====
Preheat oven to 350°F and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
In a large bowl, beat together pumpkin, sugar, water, eggs, and oil with an electric mixer. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries. Spoon batter into loaf pan, spreading evenly.
Bake bread in the middle of the oven for 1 hour and 15 minutes, or until a tester comes out clean. Cool in pan on a rack for 10 minutes. Turn bread out onto the rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf.
=======Tim D. Culey - Baton Rouge=====
Submitted by Nov 26, 2009
Ginger
- To select fresh ginger, try to find roots with smooth light skin rather than dark and wrinkled
- When cooking, the flavor of ginger becomes less powerful and will turn bitter if overcooked
- The ginger root can be peeled and sliced in a manner that is similar to a potato and will keep in the refrigerator for several weeks
- Ginger has a sweet, tangy flavor and mixes well with a variety of vegetables, fish, poultry, and red meat
- Ginger supplements beat anti-inflammatory drugs in a U. of Miami study with patients suffering from arthritic joint pain
- Lab studies have shown that ginger slows cell growth in colon cancer and ovarian cancer
- Many people use ginger to fight nausea caused by motion sickness or morning sickness
Vegetable oil
- Salad dressing, condiments, cookies, crackers, chips, and mayo are high in vegetable oil
- Heart doctors recommend balancing the consumption of two fatty acid types: Omega 6 (found in vegetable oil) and Omega 3 (found in fish)
- Processed foods are high in vegetable oil so the typical U.S. citizen consumes much more vegetable oil than the body can handle
- Vegetable oil is high in omega-6 fatty acids which many doctors believe can cause chronic inflammation and lead to heart disease, diabetes, cancer, and Alzheimer's
Cinnamon
- Cinnamon comes from the inner bark of an evergreen tree that thrives in warm, humid climates
- Cinnamon is a source of good health containing fiber, iron, and calcium